Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference33 articles.
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3. Chemical and Sensory Characteristics of Soy Sauce: A Review;Diez-Simon;Journal of Agricultural and Food Chemistry,2020
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5. Identification of the glutaminase genes of Aspergillus sojae involved in glutamate production during soy sauce fermentation;Ito;Bioscience, Biotechnology, and Biochemistry,2013
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